Oven Roasted Whole Salmon in Beer & Olive Oil
Roasted whole salmon fillet in beer and extra virgin olive oil; this dish is fork-cut ready at the end of bake time. Cut and place on a serving plate; pour a small amount of beer into the crisps left from baking and spoon over each piece. The fresher the salmon, the sweeter the taste.
Roasted whole salmon fillet in beer and extra virgin olive oil; this dish is fork-cut ready at the end of bake time. Cut and place on a serving plate; pour a small amount of beer into the crisps left from baking and spoon over each piece. The fresher the salmon, the sweeter the taste.
- Carbohydrate 0 g
- Cholesterol 92.4 mg
- Fat 36.0456 g
- Fiber 0 g
- Protein 34.3056 g
- Saturated Fat 6.98808 g
- Serving Size 1 1 Serving (182g)
- Sodium 99.39 mg
- Sugar 0 g
- Trans Fat 4.9251 g
- Calories 469 calories
Step-by-step
- Open Beer--allow to flatten during prep time
- Pre-heat Oven to 350
- lightly spray bottom of pan
- rinse & pat dry Salmon fillet
- Place skin down in baking pan
- spoon the 1/2 c rosted Garlic & sun dried Tomato onto Salmon
- drizzle all the Ex. Virgin Olive Oil over the Salmon
- pour Beer around the edges & drizzle over Salmon
- Place into oven on bottom rack
- add more Beer during baking IF needed
- Bake for 40-45 min until edges are browned & crisp
- remove from oven, letting it sit untouched for 5 min.
- cut into 8 pieces; remove with flat spatula to Serving Dish or to individual plates
- mix 'leavings-crisps' from pan with a little Beer and spoon over each Salmon piece
Roasting a large protein directly in a liquid-and-fat emulsion creates a self-basting environment that protects the delicate flesh from drying out at 350 degrees Fahrenheit. Understanding how these components interact yields a flaky center while maintaining crisp edges along the perimeter of the fish.
- Substitute flat non-alcoholic beer at a one-to-one ratio if you prefer to eliminate alcohol without altering the residual sugars needed for pan-crisping.
- Pat the salmon dry thoroughly before oiling to ensure the extra virgin olive oil adheres rather than sliding off the flesh.
- Assess doneness visually by watching for the edges to turn deeply browned and crisp, and check that the internal protein fibers flake apart easily under gentle pressure rather than relying solely on a thermometer.
- Let the baked salmon rest undisturbed for exactly five minutes to allow the muscle fibers to relax and reabsorb moisture.
Scraping the caramelized garlic and sun-dried tomato remnants from the baking pan with fresh beer creates a concentrated pan sauce. Pouring this reduction over the portions completes the dish.
